Grandma Approved Strawberry Pound Cake recipe

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5 from 2 votes

Grandma Approved Strawberry Pound Cake recipe

This strawberry pound cake is a rich, buttery dessert bursting with fresh strawberry flavor and topped with a luscious glaze, making it the perfect moist and tender treat for any occasion.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 50

Servings slices

Calories 293kcal

Author Sushma Iyer

Ingredients

Dry Ingredients

▢ 290 gms Plain Flour
▢ 10 gms Baking Powder
▢ 2 gms Salt

Wet Ingredients

▢ 190 gms Unsalted Butter softened
▢ 190 gms Caster Sugar
▢ 190 gms Eggs (approx 4 eggs)
▢ 1 tsp Vanilla Extract
▢ 70 gms Milk warmed
▢ 100 gms Fresh Strawberries washed, patted dry and chopped

Instructions

Step 1: Prepare the Ingredients

Bring the eggs to room temperature and slightly warm the milk.
Preheat the oven to 170°C (340°F) and grease a 10–12 cup bundt pan with oil and lightly dust with flour.
Wash, hull, and finely chop the fresh strawberries. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt.

Step 3: Prepare the Batter

In a large mixing bowl, beat the softened butter and caster sugar using a hand or stand mixer on medium speed until pale and fluffy about 10 mins.
Add the eggs one at a time, beating well after each addition. With the final egg, add the vanilla extract and 2 tbsp of the dry ingredients. This prevents the batter from curdling and helps create a smooth emulsion.
Gradually add the remaining flour mixture in three additions, alternating with the milk in two additions. Start and end with the flour. Before adding the final portion of flour, toss the chopped strawberries in the reserved 2 tbsp of flour. Fold the flour-coated strawberries into the batter using a spatula.

Step 4: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 50–60 minutes or until a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
Once baked, Let the cake cool in the pan for 10–15 minutes. Carefully invert onto a wire rack and allow it to cool completely before glazing.

Step 5 - Slice and Serve

Drizzle pound cake glaze or strawberry glaze. Once set, slice and serve. Alternatively you can also serve the cake slice with a dusting of powdered sugar and sliced fresh strawberries on the side.

Notes

Grease your bundt pan well with oil instead of butter to prevent sticking.
Room temperature ingredients help the batter come together smoothly.
Do not overmix once the flour is added to avoid a tough or dense texture.
Flour-coating strawberries prevents them from sinking to the bottom of the cake.
For extra flavor, consider adding lemon zest or a splash of lemon juice to the glaze or batter.

Nutrition

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